Directions

Dice onion and cook with oil for about 5 minutes; add tomatoes and 3/4 cup cooking creme. Add shredded chicken and allow to cool slightly. Spread the 8 tortillas on the work surface and put 1/8 of the chicken mixture just to the left of the center in each, in a row. Roll from that end, ensuring that mixture does not come out of the ends. Place, seam down, in coated casserole, and spread remaining cooking creme on top. Bake for 20 minutes, covered, at 350 degrees. I then broiled them for 5 minutes, or until browned and bubbly.